Heart-Healthy Chicken Shawarma Sandwich
Elevate your lunch or dinner with this Heart-Healthy Chicken Shawarma Sandwich, a wholesome twist on a Middle Eastern classic! Featuring tender, oven-baked chicken breast marinated in a fragrant blend of cumin, turmeric, smoked paprika, and cinnamon, this recipe delivers bold, authentic shawarma flavors without excess fat or calories. Served in warm whole-grain pita bread and loaded with fresh toppings like crisp lettuce, juicy tomatoes, and crunchy cucumbers, it’s finished with a creamy, tangy low-fat Greek yogurt sauce. Ready in under an hour, this high-protein, low-fat sandwich is perfect for clean eating, meal prep, or anyone seeking a balanced, delicious meal.
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Recipe Information
Ingredients
- 600 grams Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 4 units Whole grain pita breads
- 0.5 cup Low-fat Greek yogurt
- 1 unit Cucumber, thinly sliced
- 2 units Tomatoes, sliced
- 4 units Lettuce leaves
- 0.5 unit Red onion, thinly sliced
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, paprika, cinnamon, black pepper, and salt.
Cut the chicken breast into thin strips and add to the marinade. Toss to coat well. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best results.
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Arrange the marinated chicken strips in a single layer on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly charred around the edges.
While the chicken is cooking, prepare the yogurt sauce by mixing the low-fat Greek yogurt with a pinch of salt and pepper in a small bowl.
Warm the whole grain pita breads in the oven for the last 5 minutes of the chicken baking time, or until they are soft and pliable.
To assemble the sandwiches, spread a spoonful of yogurt sauce on each pita.
Top with lettuce, cucumber slices, tomato slices, red onion, and the baked chicken strips.
Fold the pita to enclose the fillings and serve immediately.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 29.0 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
